Pantry items I can't do without

STEVE PETUSEVSKY VEGETARIAN TODAY

December 27, 2007|STEVE PETUSEVSKY

I need to downsize. I'm not talking about just my car and my home but also my pantry. Don't misunderstand me, I still enjoy experimenting with new recipes and ingredients, but I have too many things I don't use. I have condiments, pastas and canned and packaged goods that hit their expiration dates before I use them.

People give me stuff and I get samples that I give away because there is only so much I can cook. So now that it's almost the new year, I'm thinking about those ingredients that I must have. Here's a list of some of them:

Dried red pepper flakes: I admit it. I carry individual packets of these with me at all times in case I need an emergency endorphin rush when traveling.

Hot sauce: I also carry tiny bottles of Tabasco with me in case the chili flakes don't do the trick. I love other hot sauces, too, but I am downsizing right? That's why I would only have two kinds - the other would be Cholula hot sauce.

Rooster sauce: Also called sriracha sauce, this Vietnamese hot sauce comes in a squeezable bottle and is incredible on just about anything. It's also good mixed with mayonnaise as a condiment. That's what Japanese restaurants use to make sushi.

Smoked paprika: My love affair started two years ago with this spice, and it continues to blossom.

Spice mills: The ones that come filled with a good quality sea salt and peppercorns. I also really love the varieties of spice mills that now come with Italian spices, steakhouse mixtures and triple peppercorns. In fact, I love these so much, I wish I had invented them. I know that the spices are fresh and grinding them to order ensures great flavor.

Olive oil: I always have at least two varieties of olive oil: extra-virgin and refined.

Canola oil: I use canola when I want to saute and not impart a strong flavor.

Toasted sesame oil: I'm an Asian food freak, so dark-roasted sesame oil is a must. I mix it in a ratio of three parts canola to two parts sesame oil. I use the mixture to wok-saute vegetables and noodles.

Balsamic and rice vinegars: I don't toss a salad without these. However, I really enjoy fig, pomegranate and chianti red wine vinegars as well. I will keep reminding myself about downsizing.

Fresh herbs: I can't live without basil, oregano, cilantro and thyme for most of my cooking needs, but because I am a bon vivant, I would hate to go without Thai basil and culantro, a relative of cilantro.

Short-grain brown rice: I can survive on steamed short-grain Japanese rice sprinkled with tamari, scallions and avocado chunks.

Basmati rice: Either white or brown, basmati rice has a nutty aroma and flavor that I crave. I cook a huge pot of rice once a week.

Feta cheese: I go for Greek or Bulgarian feta. They are far superior to domestic brands.

Parmigiano-Reggiano: If I can't find the grand daddy of parmesan, I go for Parmesan Padano, it's the next best thing. While you're at it, purchase a micro-plane. This inexpensive kitchen utensil is a must have for grating hard cheeses into feathery, light shreds that float above warm pasta, potatoes or rice, actually imparting a different flavor to anything the cheese filaments land on.

Fresh ginger, garlic and lemon grass: My food would be boring and meaningless without this trio. I sometimes puree all three in equal parts with some oil to make what I call my "monster mash," which I use to saute many dishes.

Canned beans: Either black or white cannellini are great for quick dinners, chili, stews and soups.

Tamari: This aged soy sauce is superior to commercial soy sauce.

Whole-wheat pasta: I don't care what shape it's in, I crave simple pasta dishes made with some of my other must-have ingredients.

Here are a few simple recipes using my favorite ingredients that you can make in no time.

Steve Petusevsky is a freelance writer in Coral Springs. If you have questions for him, write Vegetarian Today, Sun-Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, FL. 33301-2293. Or send an e-mail with your full name, address and telephone number to dhartz@sun-sentinel.com with "Vegetarian Today" in the subject line. Personal replies are not possible.

ENTREE

Whole-Wheat Penne With Arugula, White Beans and Parmesan

Chef Steve's Tip: You can cook and drain the pasta the day before serving. Refrigerate it to complete the dish the next day.

Salt, to taste

Water

1 pound whole-wheat penne pasta

1 tablespoon extra-virgin olive oil

3 cloves garlic, thinly sliced

1 (10-ounce) can white cannellini beans, drained and well rinsed

2 cups arugula leaves

1/2 teaspoon crushed dried red chili flakes

1/4 cup fresh-grated parmesan cheese

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and rinse in cold water; set aside. This may be done the day before assembling dish, if desired.